Karuppatti - Palm Jaggery (Pana Vellam) - Buy Online
Palm jaggery is darker and richer in colour. It can be used as an excellent substitute for white sugar. When compared to sugar, palm jaggery is an excellent nutritional sweetener. In Kerala, it is called by the name ‘Karuppatti‘. Apart from its sweet taste all the essential nutrients of sugar get flushed out during processing. On the other hand, the preparation of jaggery involves no chemicals or artificial ingredients. Since it is prepared from the extracts of palm trees, palm jaggery has minerals and vitamins in abundance.
Making of Palm Jaggery? In the initial stage, the sap from palm trees is collected in slacked lime treated earthen pots by tappers. The sap is then cleared of unwanted materials by the process of sedimentation and filtration. It is then boiled in a galvanized iron pan. A white scum is skimmed off from the surface of the boiling sap. Some crushed castor beans are added to allay frothing. After 5 min, the pan is taken off from the furnace and allowed for settling of lime. Cleared brown syrup is again poured into the boiling pan. The syrup is then cooled into desired shapes of palm jaggery. It has an intense, earthy taste or reminiscent of chocolates in its taste.
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